Boston Butt

Discussion in 'Pork' started by skydivingme, Jun 18, 2009.

  1. Hey all,

    I plan on smoking a 5# boston butt in my GOSM propane smoker the weekend after father's day weekend. I am going to use aple wood chips as well as spraying apple juice on the meat throughout the smoke. I plan on smoking till about 165 degrees and then foiling until about 200 degrees. Then I am going to do the cooler method to ensure an easy pull. I am going to season with some dry seasonings and place it in the refrigerator the day before the smoke. My question to you guys is this... When I apply the seasoning (dry seasonings) the day before, can I rub the meat first with olive oil then apply the seasonings? I plan on applying more of the dry seasonings right before I place the butt in the smoker too.

    Thanks in advance, and I will post pics when the day of the smoke comes.
  2. smokingscooby

    smokingscooby Smoking Fanatic

    Sounds like a good plan. I have never needed to add seasoning(rub) after the butt has already been smoked. So I don't know what kind of an effect it would have. I add the rub the night before and place in a ziplock baggie and put in the fridge overnight. If your looking for some extra flavor, I would whip up some finishing sauce for the finished pork. Keep us informed , don't forget the pics
  3. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    you can also use mustard as well. Wont hurt anything to add a little more rub before putting on the smoker. good luck1
  4. dasmoker

    dasmoker Smoke Blower

    He said he is going to add more rub right before he puts it on the smoker, not after it was smoked. :)

    No harm will come with adding a bit more rub. And you can use mustard as the "glue" for the rub if you want. The mustard cooks off and leaves no taste behind but makes for an excellent "glue". But I see no harm in using Olive Oil either.
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like you have a good plan going skydiving.
    Using a finishing sauce like SoFlaQuer's finishing sauce would be the only thing I see missing from a successful smoke.

    Here is a link to SoFlaQuer's thread with the finishing sauce recipe. Super simple and absolutely delicious.

    Good luck!
  6. Thanks for the ideas. I am wanting to do some twice baked potatoes as well. I am not sure of the time needed in order to do the potatoes though. Maybe I will just make them in the oven. Any ideas?
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Sounds like a good plan to me too. Personnally I usually don'tadd more rub but it sure cann't hurt anythng. Just rmember the qview.
  8. fire it up

    fire it up Smoking Guru OTBS Member

    I have only tried twice baked potatoes once in the smoker and they were boxed and frozen. I thawed them out and smoked them and they were delicious.
    Pretty sure Cowgirl has done them a few times so she should be able to give you more info about a complete smoke on them but at the very least you could prepare them like normal and then finish them on their 2nd cooking time in the smoker.
  9. smokingscooby

    smokingscooby Smoking Fanatic

    oops .. sorry bout that. Guess I read it too fast..
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    My only comment on the oil vs mustard as the hold for your rub...the mustard will cook and crust over to help you get a better bark. I've only used oil on corned beef and it doesn't crust quite as nicely as the mustard does. But some folks don't like the bark.

    Just the bite...sorry couldn't resist
  11. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i agree with dude and prefer mustard over the olive oil, but a person could use eihter one.

    i will also underscore what the tohers have said: don't worry about a mustardy taste - there isn't one! what is left behind is a fusion of the mustard and the rub, forming a great bark that will have enough flavor to make a puppy pull a freight train!

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